MICHAEL O'TOOLES, 89 E Nationwide Blvd, Columbus, OH 43215 - Restaurant inspection findings and violations

Inspection findings	Inspection Type	Inspection Date	Inspection Score (the higher the better)
A chemical sanitizer is being improperly used or does not meet the criteria specified under paragraph (E) of rule 3717-1-07.1 of the Administrative Code. In-use utensils are improperly stored. Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. The operator is using a poisonous or toxic substance that is not approved for use in a food facility and/ or the substance is not being used according to law, conditions of licensing or to the manufacturer's directions.	Inspection 30 day	Mar 8, 2010	88
No violation noted during this evaluation.	Critical Control Point	Mar 8, 2010	100
A handwashing sign was not posted at all handwashing sinks. After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device. Food equipment was not approved before installation and use. Outer openings of a food facility were not protected against the entry of insects and rodents. Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.	Standard Inspection	Dec 1, 2010	90
No violation noted during this evaluation.	Critical Control Point	Dec 1, 2010	100
No violation noted during this evaluation.	Inspection Foodborne	Jan 20, 2011	100
A quaternary ammonium sanitizing solution was being used improperly Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing. Equipment and/or components were not maintained in good working order. Food-contact surfaces were dirty. In-use utensils are improperly stored. Surfaces and/or utensils used for time / temperature controlled for safety foods not cleaned every four hours. The person in charge could not state the required food temperatures and times for safe refrigerated storage, hot holding, cooling, and/or reheating of time / temperature controlled for safety food. The physical facilities are not cleaned as often as necessary. There is no test kit available for measuring the concentration of the sanitizer. There is not adequate equipment for cooling, heating or holding food. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Unsafe food was not discarded or properly reconditioned Utensils, temperature and pressure measuring devices were not kept in good repair and/or calibration.	Standard Inspection	Jun 10, 2011	63
No violation noted during this evaluation.	Critical Control Point	Jun 10, 2011	100
There is no test kit available for measuring the concentration of the sanitizer. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Unsafe food was not discarded or properly reconditioned	Followup Inspection	Jun 27, 2011	89
No violation noted during this evaluation.	Followup Inspection	Jul 8, 2011	100
Equipment and/or components were not maintained in good working order. Food employee(s) did not wash hands in situations that specifically require them to do so. Food-contact surfaces were dirty. In-use utensils are improperly stored. Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles. Ready-to-eat, time/temperature controlled for safety food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. The operator is not properly using time as a public health control. The operator is using time without temperature without a written procedure. The physical facilities are not cleaned as often as necessary. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. [multiple violations] Unsafe food was not discarded or properly reconditioned	Standard Inspection	Nov 2, 2011	52
No violation noted during this evaluation.	Critical Control Point	Nov 2, 2011	100
Food employee(s) did not wash hands in situations that specifically require them to do so. Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked. Ready-to-eat, time/temperature controlled for safety food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Unsafe food was not discarded or properly reconditioned	Followup Inspection	Nov 16, 2011	80
No violation noted during this evaluation.	Followup Inspection	Nov 29, 2011	100
No violation noted during this evaluation.	-	Nov 29, 2011	100
No violation noted during this evaluation.	-	Apr 20, 2012	100
Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer. Employees are not properly trained in food safety. Food employee(s) did not have their hair effectively restrained. Food employee(s) did not wash hands in situations that specifically require them to do so. Food is not protected from cross-contamination. In-use utensils are improperly stored. The windows or doors were not protected against the entry of insects and rodents. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F]. Unsafe food was not discarded or properly reconditioned	Standard Inspection	Apr 20, 2012	70
No violation noted during this evaluation.	Critical Control Point	Apr 20, 2012	100
No violation noted during this evaluation.	Complaint Inspection	May 15, 2012	100
Outer openings of a food facility were not protected against the entry of insects and rodents.	Followup Inspection	May 15, 2012	99
No violation noted during this evaluation.	-	May 15, 2012	100
Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized. Food is stored unwrapped or in uncovered containers.	Critical Control Point	Sep 25, 2012	98

Violation descriptions and comments

ISSUED GREEN SIGN
FACILITY IS WELL MAINTAINED AND VERY CLEAN
CHEFFERY - PIC/CHEF

Discussed AND/OR Provided information:
I. Employee Health + ALL EMPLOYEES APPEAR HEALTHY AT TIME OF INSPECTION
II. Personnel Cleanliness OBSERVED ALL EMPLOYEE BEVERAGES WERE IN ACCEPTABLE CONTAINER WITH LID AND STRAW
III. Hand washing, Prevention of Contamination from Hands OBSERVED ALL HAND WASHING SINKS FULLY STOCKED
IV. Person in Charge/Demonstration of Knowledge OBSERVED DUE TO COMPLIANCE WITH FOOD CODE
V. Thawing OBSERVED UNDER RUNNING COLD WATER.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding SEE BELOW
VIII. Date Marking/Time as a Public Health Control +OBSERVED
IX. Consumer Advisory +OBSERVED ON MENU

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (-) see standard report
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

COMPLAINT: 2 PEOPLE ATE AT THE FACILITY ON 12/12 FOR LUNCH AND 1 OF THE 2 BECAME ILL WITHIN 1 HOUR OF EATING THERE. BOTH ATE THE FISH SANDWICH AND FRIES BUT ONLY ONE PERSON HAD THE REMOULADE SAUCE.
OBSERVATIONS: SAUCE DOES NOT GO THROUGH A COOKING PROCESS SO NO COOLING IS REQUIRED. TALKED TO THE OWNER ABOUT THE COMPLAINT AND HE WAS ALREADY AWARE OF THE COMPLAINT. Complainant HAD CALLED HIM ALREADY. TEMPERATURES WERE FINE DURING THE INSPECTION.
SAW NO CAUSE FOR ACTION DURING THE INSPECTION.

PIC - Nick; updated green sign. Discussed the the inspection report with the person-in-charge.

(-)*see violations on standard report
Discussed critical control points with the person-in-charge

TCS = time/temperature controlled for safety food.
Email – Jeffery@michaelotooles.com
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed time/temperature controlled for safety food in the temperature danger zone. To prevent the spread of harmful pathogens, time/temperature controlled for safety food shall be kept at or below 41 F. The person-in-charge discarded all TCS food in the temperature danger zone. The person-in-charge also is switching all food storage from plastic containers to metal containers. CDC Risk Factor 1 – Improper Holding Temperatures.

Observed time/temperature controlled for safety food that was no monitored for proper cooling. To prevent the growth of harmful bacteria, TCS food shall be properly cooled to 41 F within 6 hours ( 135 F-70 F within 2 hours, 70 F -41 F an additional 4 hours). The person-in-charge will be closely monitoring the cooling of TCS food in the establishment. CDC Risk Factor 1 – Improper Holding Temperatures.
XV. Temperature Measuring Devices (-) Observed thermometers that were not calibrated. Routinely calibrate thermometers to ensure TCS food is cooked, cooled, reheated, and holding proper temperature. Discussed with the person-in-charge.

- All critical and non-critical violations listed on the 6/27/11 inspection have been corrected. Thank you!

PIC - Nick
- Updated green "INSPECTED" sign.
- Discussed inspection report with the person-in-charge.
- Critical violations observed during the inspection shall be corrected by the follow-up date or this facility will referred to supervision for an enforcement hearing.

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
III. Hand washing, Prevention of Contamination from Hands (-)
Observed a food employee that did not wash his hands before putting on clean gloves. Food employees shall thoroughly wash their hands before donning gloves to prevent food contamination. Discussed proper hand washing with the person-in-charge. CDC Risk Factor 5 – Poor Hygiene.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed time/temperature controlled for safety foods that were held in the temperature danger zone (sliced prime rib 49.4 F, caramelized onions, raw hamburger 49 F, steak 48.2 F, corned beef 48.2 F, shredded cheese 50 F, and cream cheese 48 F). All TCS foods shall be held out of the temperature danger zone so bacteria cannot produce and cause potential consumer illness. All foods in the temperature danger zone were discarded during the inspection. CDC Risk Factor 1 – Improper Holding Temperatures.
VIII. Date Marking/Time as a Public Health Control
Observed refrigerated, ready-to-eat, time/temperature controlled for safety foods that were not discarded after their shelf life exceeded 7-days (cooked penne noodles, mushroom gravy, spinach artichoke dip, ham, and cooked ribs); preparation dates ranged from 10/21/11 through 10/26/11. To prevent the use of foods potentially contaminated with bacteria as Listeria,

PIC - Jeffrey
- Repeat critical violations were observed during the follow-up inspection.
- This Food Service Operation will be referred to Columbus Public Health Supervision for enforcement action.

PIC - John & Nick
- No critical violations were observed during the monitoring inspection.

III. Handwashing
Observed employees are not washing their hands between duties and changing gloves.
VII. Consumer advisory
In menu correctly

Complaint was origionally ran on 4/20/12. Standard was conducted and observed critical violations. Follow up inspection was done on 5/15/12. All critical violations have been corrected and complaint has been abated.

Food:
Service:
Price:
Ambience:
Cleanliness:

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MICHAEL O'TOOLES, 89 E Nationwide Blvd, Columbus, OH 43215 - Restaurant inspection findings and violations

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MICHAEL O'TOOLES, 89 E Nationwide Blvd, Columbus, OH 43215 - Restaurant inspection findings and violations

Business Info

Inspection findings

Inspection Type

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Inspection Score (the higher the better)

Violation descriptions and comments

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